Butternut Squash Ravioli with Brown Butter and Sage

Instructions

1. 1

   Bring a large pot of salted water to a gentle boil and cook the ravioli per the package.

2. 2

   Meanwhile, melt the butter in a large skillet over medium heat and add the sage leaves; cook 3 to 4 minutes, swirling, until the butter smells nutty and turns golden brown.

3. 3

   Add the walnuts and spinach and toss 1 minute until the spinach just wilts.

4. 4

   Gently lift the ravioli into the skillet with a slotted spoon and toss with a splash of cooking water and a pinch of nutmeg.

5. 5

   Top with parmesan and serve. Skip the walnuts for nut-allergic kids.